The softest, chewiest peanut butter cookies you’ll ever eat. A delicious balance of sweet and salty — these peanut butter white chocolate chip cookies taste like biting into a white chocolate peanut butter cup!
If you love peanut butter, these cookies are for you. I’m a big peanut butter fan — from smoothies and muffins to classic Reese’s cups — so it felt long overdue to make peanut butter cookies again. Instead of the plain classic, I turned them into peanut butter white chocolate chip cookies, and the result is irresistible.
Peanut butter cookies are famously hard to resist: they deliver big peanut butter flavor, stay super soft, and welcome endless mix-in options. Peanut butter gives a perfect sweet-and-salty contrast while keeping the texture tender and chewy.
To make these cookies, start by creaming the butter, peanut butter, and brown sugar together. I use more peanut butter than butter so the peanut flavor really shines, and I rely on brown sugar to keep the cookies moist and chewy. Add the egg and vanilla next, then mix in the dry ingredients: flour, baking soda, and a pinch of salt. Fold in white chocolate chips, chill the dough, and you have perfect cookie dough ready to bake.
I found a lonely bag of white chocolate chips in my pantry and added them to the dough — they pair wonderfully with peanut butter. The white chocolate adds a creamy sweetness that complements the nutty, slightly salty cookie base.
Two tips for the best texture: chill the dough and slightly underbake the cookies. Chilling prevents excessive spreading and helps the cookies stay thick and chewy. Baking for about 8 to 10 minutes (oven-dependent) until the tops are just set but still soft will give you that tender, slightly gooey center, similar to the sensation of a white chocolate peanut butter cup.
These cookies are wonderfully soft, packed with peanut butter flavor, and balanced by pockets of white chocolate. They’re so good you’ll want to make a double batch.
Peanut Butter White Chocolate Chip Cookies
Ingredients
- 1/4 cup unsalted butter, softened to room temperature
- 1/3 cup peanut butter (not old-fashioned or natural)
- 2/3 cup packed brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup white chocolate chips, plus extra for topping
Instructions
- In a large bowl, cream the butter and peanut butter together on medium speed until combined.
- Mix in the brown sugar, then add the egg and vanilla and combine.
- Add the flour, baking soda, and salt. Mix on low speed until incorporated.
- Turn off the mixer and fold in the white chocolate chips with a rubber spatula or wooden spoon.
- Cover and chill the dough in the refrigerator for at least 2 hours or up to 2 days.
- When ready to bake, preheat the oven to 350°F (175°C).
- Form dough into balls about 1 1/2 to 2 tablespoons in size. Place them 2 inches apart on a baking sheet lined with parchment paper or a silicone mat.
- Bake for 8–10 minutes. The tops should still be slightly soft. Press a few extra white chocolate chips onto the tops of each cookie if desired. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Cookie dough balls can be frozen in a zipper-lock bag for easy baking later.
Nutrition
Calories: 173 kcal per cookie (approximate)
Try these other favorite peanut butter cookie variations:
- Chocolate Chip Peanut Butter Cookies
- Reese’s Peanut Butter Cup Cookies
- Peanut Butter Monster Cookies
- Giant Peanut Butter Cookie for One